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Spicy Indian Chicken and Mango Curry recipe

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Ingredients

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6 skinless chicken thighs, each cut in half
salt and pepper
10g unsalted butter
1/2 tbsp groundnut oil
2 medium onions, roughly chopped
3 cloves of garlic, crushed
6 medium tomatoes, chopped
1 ½ tbsp curry paste (any common curry paste will do fine)
1 tsp ground ginger
250 ml chicken stock
1 tsp soft light brown sugar
160ml tin coconut cream
1 just ripe mango, peeled and sliced
3 tbsp double cream
juice of 1/2 lemon or 2 limes
2 tbsp roughly chopped coriander

Nutritional information

3053 kcal
calories
69.75 g
carbohydrates
204.66 g
protein
216.66 g
fat
1187 mg
sodium
1175 mg
cholesterol

Spicy Indian Chicken and Mango Curry recipe

  • 45 mins
  • Serves 6
  • Easy

Ingredients

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An assortment of spices dry roasted and blended together bring in aroma and flavor which makes Indian delicacies distinct from the cuisines all over the world. The spices each have a different personality and blend together beautifully not overlapping each other’s flavor. This spicy mango chicken curry is perfectly balanced in flavor with the sweetness of mango tackling the spicy curry paste beautifully. If you love your curry mildly sweet and spicy at the same time, then this mango chicken makes a perfect side for your roti, bread or rice.

Health Benefits

Chicken is a lean source of meat that is rich in selenium. Selenium helps in boosting immunity in humans.

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How to make Spicy Indian Chicken and Mango Curry recipe

  • Heat the butter and oil in a saucepan, and add the chicken to the sizzling oil.
  • Cook until the chicken isgolden brown on both sides, seasoning it with salt and pepper while frying.
  • Transfer the chicken to a plate. To the oil in the pan, add the onions and garlic andcook over medium heat until soft. It takes about 7 minutes.
  • Add the tomatoes and cook for another 3 minutes, stirring the stew from time to time.
  • Add the curry paste and ginger.
  • Slow cook again for another 2 minutes, or at least until the spices have had sufficient time torelease their delectable aroma.
  • Add the stock, bring to slow boil and keep cooking till thickened.
  • Turn the heat down, add the coconut cream andthe chicken again and cook for 15 minutes.
  • Add the mangoand cook for 4 or 5 minutes.
  • Add the cream and add the lemon or lime juice.
  • Simmer for about a minute to let the juice sink in.
  • Garnish with coriander and serve with freshly cooked rice.

Trivia

The Paisley design, renowned all over India was developed based on the shape of a mango. Did you know mangoes belong to the cashew family?

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